1. Heat a large skillet over medium-high heat and add the olive oil. Let the oil warm up for about 1-2 minutes—you want it shimmering but not smoking.
2. Add the sliced onions first. Cook for about 3-4 minutes, stirring occasionally, until they start to soften and turn translucent. This step builds a sweet base flavor.
3. Toss in the minced garlic and cook for 30 seconds to 1 minute until fragrant. Be careful not to burn it—garlic can turn bitter quickly!
4. Add the sliced bell peppers and broccoli florets. Stir frequently and cook for another 4-5 minutes. The broccoli should turn bright green and still have some crunch.
5. Next, add the zucchini and mushrooms. Continue to saute for an additional 3-4 minutes, stirring often. You want the zucchini to soften but not become mushy.
6. Sprinkle the dried oregano, salt, and pepper over the vegetables. If you’re using soy sauce, drizzle it in now and stir well to combine all the flavors.
7. Cook for a final 1-2 minutes, allowing the vegetables to absorb the seasoning. If you like, finish with a squeeze of fresh lemon juice to brighten everything up.
8. Remove from heat and taste for seasoning. Adjust salt and pepper if needed, then serve immediately.

One of my best tips? Don’t overcrowd the pan. If your skillet is too packed, the vegetables steam instead of saute, and you lose that lovely caramelization. When I’m juggling kids and dinner, I sometimes have to do this in two batches, and that’s perfectly okay.